Recipe: Shrimp & Broccoli Sheet Pan Dinner

🍤😋 Sheet pan dinners make weeknight meals a breeze. Not only do they take just a couple of minutes to throw together … but cleanup is super easy.

This also makes for a great meal prep recipe – just add a starchy carb for a full meal!

Makes 4 servings.

Ingredients:

• ¼ cup (60 ml) olive oil

• 1 tsp Italian seasoning

• Sea salt & black pepper

• 1 lb (450 g) broccoli florets

• ⅛ tsp red pepper flakes

• 1½ lbs (675 g) large shrimp, tails off, peeled, and deveined

Directions:

1. Preheat your oven to 400ºF/200ºC and prepare a baking sheet by spraying it with cooking spray.

2. In a medium-sized bowl, whisk together 2 Tbsp of olive oil, Italian seasoning, and 1-2 pinches (to taste) of sea salt & pepper. Add the broccoli to the bowl and mix until it’s well coated.

3. Spread the broccoli on the baking sheet and place in the oven for 10 minutes.

4. While it’s roasting, add 2 Tbsp olive oil, 1-2 pinches (to taste) of salt & pepper, and the red pepper flakes to the medium bowl. Mix well and add the shrimp, tossing until it’s coated.

5. Remove the broccoli from the oven and add the shrimp to the pan. Place back in the oven and cook for 10 more minutes, until the shrimp are cooked through.

6. Serve and enjoy! 

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Monica Todica’s Images

Recipe: Sheet Pan Baked Salmon with Roasted Veggies

I’ve got a delicious and healthy sheet pan recipe that will have you looking forward to dinnertime!

Salmon is rich in both protein and vitamin D. 

Research hints that vitamin D not only helps with weight loss… but also with preventing weight gain in the first place.

But most importantly, this recipe just tastes good!

Makes 4 servings.

Ingredients:

• 2 Tbsp olive oil

• Juice of 1 large lemon (about 4 Tbsp)

• 2 garlic cloves, finely minced

• ½ tsp dried dill 

• ½ tsp sea salt

• ¼ tsp black pepper

• 1¼ pound (565 g) salmon filets (4 filets)

• 2 large sweet potatoes, washed, peeled & sliced into thin rounds

• 12 oz (240 g) green beans, trimmed

• ½ yellow onion, thinly sliced

Directions:

1. Pre-heat oven to 425ºF/220ºC. Line a rimmed baking sheet with parchment paper and coat with cooking spray.

2. Prep the marinade: whisk together the oil, lemon juice, garlic, dill, salt, and pepper.

3. Place salmon filets in a baking dish and brush 2 Tbsp of the marinade over them. Put the dish in the refrigerator.

4. Prep the veggies: Place the sweet potato rounds, green beans, and sliced onion into a bowl, and toss with the remaining 4 Tbsp of marinade. Arrange on the baking sheet before putting them in the oven.

5. Let bake for 15 minutes. 

6. Remove from the oven and make room for the salmon filets in the center of the pan. 

7. Place back in the oven and bake for 8-12 minutes, until the salmon is done and the sweet potato slices and green beans are tender. 

8. Thicker filets = longer cooking time. The salmon is “done” if it flakes when you press down on a filet with a fork. 

9. Remove from the oven — it’s time to eat!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by gbh007 from Getty Images

Recipe: Meat & Potatoes Sheet Pan Dinner

This is an old-fashioned meat and potatoes dinner made easy - because it’s all cooked on a sheet pan!

It makes 4 servings for hearty appetites and will make 6 standard servings.

Leftovers are surprisingly delicious as a salad the next day - simply slice leftover steak into bite-sized pieces. Serve warm or cold.

Tip: If you want to make it vegan, use portobello mushrooms instead - just roast them with the veggies.

Serves 4 - 6.

Ingredients:

• 4 x 1-inch (2.5 cm) thick top sirloin steaks (about 1.5 lbs / 680 g)

• ¼ cup olive oil

• ¼ cup lemon juice

• 2 cloves garlic, minced

• 1 tsp sea salt plus more to taste

• Ground black pepper to taste

• 2 lbs (900 g) baby potatoes, scrubbed and cut into bite-sized pieces

• 1 lb (450 g) carrots, peeled and cut into circles

• 1 lb (450 g) green beans, trimmed

• 1 yellow onion, chopped

• Optional: Chopped parsley, for garnish

Directions:

1. Preheat the oven to 400°F (200°C) and lightly grease a large baking sheet.

2. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Add the potatoes, carrots, green beans, and onion, and toss well to coat.

3. Place the veggies in a single layer on the baking sheet, and roast in the preheated oven for 25 - 30 minutes, stirring at least once to make sure they cook evenly. They will be done when they are tender. Remove from the oven and place on a plate, set aside.

4. Turn on the broiler. Generously season both sides of the steaks with salt and pepper and place on the baking sheet. Broil the steaks for about 4 - 5 minutes per side (medium - rare) or longer. Let the steak rest for 5 - 10 minutes before slicing.

5. Serve with the potatoes and veggies. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Sandra Kassel from Getty Images

Recipe: Egg & Veggie Fajitas on a Sheet Pan

This recipe also is an option for baking up a healthy veggie-filled breakfast!

Serves 4.

Ingredients:

• 2 Tbsp olive oil

• 1 Tbsp chili powder

• 2 tsp ground cumin

• ½ tsp red pepper flakes

• Juice of 1 lime

• Himalayan salt & ground black pepper

• 3 bell peppers, seeded and sliced

• 1 yellow onion, halved and sliced

• 2 large portobello mushrooms, sliced

• 6 large eggs

• 1 avocado, halved, peeled, seeded and sliced

• Optional: ¼ cup (15 g) chopped fresh cilantro, lime wedges for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet or coat with nonstick spray. 

2. In a small bowl, stir together the olive oil, chili powder, cumin, lime, and salt and pepper. Set aside. Place peppers, onion, and mushrooms in a large bowl and pour the oil mixture over them, tossing well to combine.

3. Place the veggies on the baking sheet in a single layer and put in the oven to bake until tender, about 15 minutes. Stir halfway through to make sure they cook evenly.

4. Remove from the oven and create six wells in the veggie mixture. Crack each of the eggs into a well, keeping the yolks intact (it can help to crack the egg into a small bowl and pour onto the pan, repeating for each egg). 

5. Season with a little more salt and pepper and place the sheet back in the oven to bake until the eggs are set, about 8 - 10 minutes. Remove from the oven and serve with avocado, lime wedges, and optional cilantro.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Renphoto from Getty Images Signature

Recipe: Sheet Pan Sausage & Veggies

This will become a fast favorite. It’s easy to sneak more vegetables into a meal by roasting them, since they become sweeter with caramelization. 

Try adding sliced beets, squash, or carrots to the mix!

Serves 4.

Ingredients:

• 3 Tbsp olive, avocado, or coconut oil

• 4 - 5 sausage links: chicken, turkey, or vegan alternative (about .2 lbs each / 90 g)

• 16 oz. (450 g) green beans (fresh or frozen)

• 16 oz. (450 g) brussels sprouts (fresh or frozen)

• 2 large potatoes, washed, peeled and cut into cubes

• 1 Tbsp dried rosemary

• 1 Tbsp dried thyme

• Salt & pepper to taste

Directions:

1. Drizzle 2 Tbsp of your oil of choice on a rimmed baking sheet and place in the oven.

2. Preheat the oven to 425° F (220° C). 

3. Toss the green beans, brussels sprouts, potatoes in a large bowl with remaining 1 Tbsp of oil, plus the herbs. Set aside. 

4. Cut the chicken sausage links into circles. Set aside.

5. When the oven is heated, carefully remove the baking sheet and place the veggies and sausage links in a single layer on the sheet. Sprinkle with salt and pepper and roast for 30 - 45 minutes, stirring every 10 - 15 minutes so they roast evenly.

6. It will be done when the potatoes are cooked through and everything is caramelized. Carefully remove from the oven and add more salt and pepper if desired. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by rudisill from Getty Images Signature